Gracie’s 21st Century Cafe Menu – Pine Forge, PA

Type : Fine dining restaurant

Location : Pine Forge, PA

Gracie’s 21st Century Cafe specializes in creating delicious experiences in a fun and funky environment. We have been dedicated to delivering excellent customer dining experiences for 34 delicious years. Come try our variety of
fresh, natural, gourmet dining with a hint of decadence.

Long-running destination serving an American menu with global accents in a romantic setting. Based on 153 reviews, the restaurant has received a rating of 4.7 stars. Price

✔️ Dine-in ✔️ Curbside pickup ✔️ No delivery

Gracie's 21st Century Cafe 19548

Address:
1534 Manatawny Dr, Pine Forge, PA 19548

Phone: (610) 323-4004

Website: http://www.gracies21stcentury.com/

Social Profile:

Hours

Wednesday 5–11:30 PM
Thursday 5–11:30 PM
Friday 5–11:30 PM
Saturday 5–11:30 PM
Sunday Closed
Monday Closed
Tuesday Closed

Menu

Appetizers
Jamaican Curried Crab Bisque
signature piece as seen in gourmet magazine. jumbo lump crab- with coconut milk, scotch bonnet peppers, & fresh lime bringing you fond memories of those sweet-hot caribbean nights .
Wild Greens Salad
tossed with fresh crisp cucumber and local grape tomatoes in our signature balsamic vinaigrette.
Traditional Caesar
traditional caesar cardini recipe with crisp romaine, house made croutons & lots of pecorino romano.
Red Bell Beauties
holland red bell peppers, grill roasted sweet and smoky – served with french chevre, chiffonade of fresh basil drizzled with extra virgin olive oil. . . and balsamic reduction.
Anjou Pears Salad Sings The Bleus
anjou pears sliced and fanned with a slice of french organic lor des domes bleu and a bouquet of baby field greens tossed in organic bleu cheese vinaigrette. pan roasted walnuts & pomegranate molasses drizzle.
Smokin Sampler
chilled hearts of palm gently wrapped in thinly sliced norwegian smoked salmon drizzled with citrus vinaigrette, duck trap farmsTM apple wood smoked local trout fillet, and peppered mackerel with imported caper berries and served with thinly sliced salad of cukes, baby greens tossed in a dilled creme fraiche.
Jumbo Shrimp Santorini
beautiful jumbo shrimp, steamed over a greek influence sauce of ripe tomato, garlic, and a hint of dill sauteed in extra virgin olive oil with a splash of champagne and imported feta – served over a nest of imported angel hair pasta.
Artisan Cheese Service
offering some of the most exclusively delicious artisan cheeses both domestic and imported. please enjoy this as a first course or as a last course to complete your meal, perhaps with a fine glass of port or a beautiful dessert wine.
Charcuterie Plate
a beautiful selection cold meats in tapas fashion. thinly sliced italian sopprasatta – spanish salumi thinly sliced genoa, thinly sliced parma proscuitto
Hudson Valley Foie Gras
humanely raised by this conscious farm. . the finest of duck liver foie gras we can find. pan seared and drizzled with port & mission fig reduction – served en croute, with autumn slaw
Spanish Pulpo
tender young octopus. marinated in vino tinto, fresh lemon, capers and fresh herbs and charcoal grilled and served with imported paparadelle egg pasta tossed in saffron, caper marinara yum!
Oysters On The Half Shell
served with fresh lemon, traditional cocktail sauce & a fusion thai vinaigrette
Malpeque (Prince Edward Island)
larger cup, a favorite in new england sweet upfront, clean briny finish
Wianno
cape cod bay and nantucket sound. one of the best oyster money can buy. always harvested by hand, these plump, large cup, succulent oysters have the distinct sweet and briny wellfleet flavor preferred by oyster connoisseurs.
Vegetarian-appetizers
Soups And Magical Restoratives
we will create to order from our own famous recipes. choose a clear broth soup or a light creamy creation made with or without dairy
Anjou Pears “Sings The Blues”
fresh succulent anjou pears sliced and fanned then served lounging over a bed of baby greens. and arugula, tossed in homemade stilton blue cheese vinaigrette drizzled with imported pomegranate syroup & sprinkled with pan roasted english walnuts
Wild Field Greens Salad
baby field greens, tossed in balsamic vinaigrette with plum tomatoes, roasted red bell pepper, sliced chadds ford , pa. mushers, (imported feta cheese-optional)
Smokin’ Vegetarian Hearts Of Palm
chilled hearts of palm gently wrapped in slices of grill roasted red bell pepper drizzled with lemon thyme & goat cheese vinaigrette, cracked pepper, and a smathering of cuke salad, and imported caper berries
Black Bean’ Chili Enchilada
our own “never mess the meat” hearty chili, rolled into soft flour all natural tortilla shells..smothered (xxx) in melted cheddar and jack cheeses and served with a dollop of sour cream and our own mango spiked salsa.
“Signature” Rastapasta
a signature dish, our version from the original in negril, ja not for the wimpy . . .pan browned plantain tossed with red & green bell pepper, onion and red flame grapes-over angel hair pasta with fresh orange juice, garlic, fresh lime and grated asiago cheese. . .spiced up with our own glori-hallelu-jah hot sauce to a 10
Grill Roasted Red Bell Peppers
served with warm french goat cheese, chiffonade of fresh leaf basil, and a forest of baby greens. drizzled with extra virgin olive oil and balsamic reduction and painted in celebration of your love for each other with red & yellow pepper puree.
Spring Asparagus & Braised Endive Salada
steamed and chilled asparagus & braised belgian endive with a bouquet of baby field greens, and boston bib. french chevre, balsamic reduction, & drizzled with artisan pumpkin seed oil.
“Anytime” Toccacia-Pizza To You!
freshly made dough with seasonal toppings, roasted garlic with optional imported cheeses this ten (10)inch pie is lovely to share as a starter and just yummy. .
Entrees
Wild Striped Bass
fresh wild caught north atlantic wild striped bass, this beautiful white flesh fish is primo pan seared served resting in a jumbo lump crab meat infused lemon thyme champagne buerre blanc. accompanied by freshly roasted fennel and chevre mashed
Yellow Fin Tuna – # 1 Grade Sushi Quality
dusted with wasabi powder and seared to rare in a cast iron. sliced & fanned with a stir fry of asian greens, matchstick vegetables, fresh ginger, garlic, and tamari soy. served with traditional wasabi, pickled ginger and a thai chili vinaigrette.
Beautiful Chicken
organic breast of french cut chicken stuffed beneath the skin with gracies blend of fresh herbs, a saute of shallots, sun dried tomato zucchini, and mushrooms, & french chevre – pan roasted to a golden brown perfection served with imported paparadelle pasta tossed in a feather light roasted chestnut marscapone cheese sauce
Scallops Bennie
jumbo (u-10) sea scallops, pan seared and served riding atop puffed pastry muffins with fresh organic lancaster county leaf spinach and imported parma proscuitto all drizzled with homemade bearnaise sauce served with grill roasted fingerlings.
Asian Fusion ‘Crispy Duck’
semi boneless 12 duckling twice cooked. .roasted first, breast bone removed then painted with a thai glazing lacquer of fresh berries, cassis, thai chilies, shallots, tamari, & ginger – flashed to crispin the skin. served over a stir fry of canton noodle, julienne of vegetables and asian greens topped with exploding noodle.
Prime Filet Mignon
free range and naturally grass fed filet mignon simply grilled to your request served with a home made bearnaise – chevre infused parsleyd russet mash
Fusion Paella Back By Popular
jumbo shrimp, little neck clams, fresh catch of the day, steamed over rice with seasoned with roasted garlic, caramelized onion, red and green bell pepper & imported saffron featuring imported chorizo authentico cuiar & norleans andoullie
Rack Of Lamb
fresh organic rack of lamb lightly dusted in champagne truffle, whole grain mustard, thyme breadcrumbs and pan seared, served with roasted fingerling potatoes & fresh vegetables. drizzled with a pan juice reduction spiked with truffle and port wine.
Grilled Vegetarian
fresh varietal veggies painted with a citrus pesto marinade and charcoal grilled, lounging atop feather light tortellini tossed in a fresh basil pesto all resting in a pool of hand crushed tomato basil marinara topped with a sliver of imported feta
Vegetarian-entrees
Celebration Portabella
asparagus, cauliflower, broccoli, carrots, haricot vert, and zucchini topped with marinated & grilled portabella cap and served over feather light goat cheese tortellini in a light tomato-basil marinara-shaved asiago
Starship Sattron
a variety of fresh veggies steamed in fresh orange juice with a hint of roasted garlic, saffron thread & curry served over wild rice
New Orleans Pasta
fresh varietal veggies dipped in a southern marinade and grilled served over imported penne pasta tossed in a cajun marinara with fresh herbs and spicy peppers
Marie’s Veggies Ascona
an adaptation of brigettes at her cafe in zurich fresh veggies pan seared with tiny diced plum tomato & fresh basil steamed to a tender finish. resting on a bed of wilted fresh spinach & melted cheddar – enwreathed with angel hair pasta ascona, gracies favorite magical place, on a beautiful lake just near the italian border
Grilled Vegetables Montrachet
fresh veggies painted with sundried tomato and herb marinade grilled, sliced and fanned over feather light goat cheese tortellini in a light basil pesto creme spiked with diced tomato, rosemary and a hint of french goat cheese
Thai Broccoli
stir fry of fresh broccoli with julienne onion, leeks, red bell pepper, and mushrooms, fresh garlic, ginger, & thai chilis served over udon noodle drizzled w/ thai peanut sauce		 $22.00
San Juan Stew
fresh yams, julienne of red and green bell pepper, onion, and crisp celery stir fried in peanut oil then steam finished with fresh orange juice, cumin, frijoles negros, diced tomato, and a hint of cayenne for just the right zip
Stir Try Of Asian Vegetable
broccoli, carrots, cauliflower, leeks, red bell pepper, snap peas and julienne of asian greens-stir fried in peanut oil with a splash of toasted sesame oil- fresh ginger, garlic, thai red chilis, tamari soy and balsamic tossed with udon and topped with exploding noodles & snap peas
Baja Veggies
cauliflower, broccoli, and asparagus steamed in champagne and black beans, with diced bell pepper, onion, cilantro, and cumin-topped with a grilled portabella cap-drizzled very lightly with a fresh lemon-cilantro cream and spike with crispy tortilla swords
Vegetables Mediterranean Penne
medley of fresh veggies marinated in lemon-herb, garlic and sun dried tomato vinaigrette then grilled over our charcoal grill and fanned over semolina penne tossed in basil pesto-served in a pool of roasted tomato-basil marinara served with imported feta cheese.
Desserts
Tara’s ‘Warm’ Apple Pie
a tradition with granny smith apples. cinnamon rich & moist served warm au natural or add ice cream
Wild Plums Alaska
creamy vanilla ice cream layered with wild plums sauteed with plum wine. encased in meringue and baked to soft brown peaks
Seasonal Fruits & Berries
selection varies by availability, au natural or au gratin with a dollop of dairy fresh whipped cream, drizzled with caramel sauce & flamed off.
Mousse Au Chocolate
this decadent homemade recipe uses the finest imported chocolate in the tradition of the true french method. add ripe berries
Strawberries Romanoff
traditional recipe with plump ripe strawberries, macerated in grand marnier and layered with whipped cream in a tall stemmed glass painted with rich chocolate.
“Orgasmic” Chocolate Loaf
a melt in your mouth recipe. dense in flavor & light on the palate. two thin slices, layered with ripe berries. in a pool of creme anglaise. topped with freshly whipped cream. truly decadent yum! or add ice cream
Chocolate Fondue
fine european chocolate blended with cognac and cinnamon served over a warm flame with a selection of freshly cut fruits, whole berries & dense chocolate brownie for dipping. order this pour deux (for 2), or the whole table!
Crime Brulee
oooo la la. our traditional french recipe made with free-range eggs and a caramelized raw sugar top. served au natural, or add ripe berries carmelized on top
Mc Dreany Chocolat Pots Du Creme
a true french chocolate creme brulee. creamy and rich. . and made with imported chocolate in our kitchen finished with a crispy caramelized raw sugar top . add ripe berries caramelized on top
Fresh Fruit Sorbet
made in our kitchen from ripe fruit puree. simply served en iceburg. our flavors change each week. have your favorite or a sampler
Ole Hippy
carrot cake. this moist delicious recipe is reminiscent of the days when the flower child lived in us all. frosted with local honey whipped with cream cheese. . . served in a pool of creme anglaise
Ripe Mango
nature’s sweet and delicious decadence peeled and sliced and served au natural $6.5. or au gratin with whipped cream & caramel sauce quickly flamed off
Montserrat Coconut Tart
“tastes as sweet as a piece of your heart” island wet bottom pie with key lime, caster sugar & flaky coconut which rises to the top and browns as it bakes in a pastry crust. served with a dollop of our key lime mousse

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Photo Gallery

Order and Reservations

Reservations: gracies21stcentury.com

Reviews

Susie Pancoast
We loved this restaurant! You are on a back road and all of the sudden turn a corner to see Gracie’s up on a hill. Amazing atmosphere inside and out. Such a peaceful setting. Service was great and the food was even better. 10 out of 10 recommend Gracie’s.

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Joel Kelman
Gracie’s is such an amazing and unexpected experience. It felt like we were in the middle of nowhere and admittedly I drove by the restaurant without seeing it. It’s really a diamond in the rough.

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Jack Barry
Just go to this place. You can taste the love in every single dish. Everyone is happy to work here and it shows. The setting is the most eclectic luxurious interior restaurant I’ve been to. The eggplant Capri and magic mushroom soup were a litany of flavors. We split a Caesar salad and suttle yet poignant. I had the shrimp and crab crepe with an etoifee that exploded in my mouth. John had the Norwegian Halibut that could not have been fresher. Applied pie and creme brulee finished us off. Every single thing was exquisite. Gracie has been in the kitchen for 34 years. She said she found herself in there. It shows.

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Just Gasp
Gracie’s is truly a hidden gem. Great atmosphere, great food, great people. You definitely want to give this place a try. It’s a unique dining experience you won’t find anywhere else.

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Jennifer Fedorchak
Gracie’s has a unique atmosphere. The food is also phenomenal! My favorite table is in the back room next to the fire place but the bar is also beautiful with all the hanging lights. Definitely try the cheese and charcuterie platter!

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Barton Snyder
An absolutely perfect experience, from the ambiance, the “eye candy” décor, attentive wait staff, timing of drinks and courses, and delicious soups and entrees. Thank you to Sarah our waitress, the chef and the entire kitchen staff. Also a big thank you to Gracie for stopping by our table to say hello. We’ll definitely be back soon!

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Robert Burnish
Everything was wonderful and delicious, we had the date night special, the Salmon and Filet was done perfectly and very tender. Great atmosphere for our 43rd Wedding Anniversary we sat by the real wood burning fire place with a glass wine.

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Karen Meade
Delicious food. Wonderful ambiance. Attentive service. Plus special table decorations for our anniversary celebration. Oh, and meeting Moses the gentle canine giant was an amazing addition to our evening!

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Sharon Hensel
This place is a hidden gem!! Wonderful, will definitely be back!

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Jane Borisow
Fantastic meal!!!! Have been coming here for 25 plus years and never disappointed. Such a jewel in the dining world. Food made with the best ingredients and….. love. Thank you Gracie!

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